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1
Combine 2 cups Sherry, cinnamon stick, lemon juice and peel in medium saucepan over medium-high heat.
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2
Simmer 2 minutes.
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3
Add prunes and apricots.
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4
Simmer until fruits are tender and mixture thickens slightly, about 20 minutes.
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5
Combine 2 cups Sherry, peppercorns and cloves in small saucepan over medium heat.
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6
Simmer 2 minutes.
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7
Remove from heat; cool marinade to room temperature.
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8
Using sharp knife, make lengthwise cut down center of pork, cutting 3/4 of the way through.
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9
Open as for book.
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10
Sprinkle cut side with some of onion.
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11
Close pork.
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12
Place in 13x9x2-inch glass baking dish.
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13
Sprinkle with remaining onion.
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14
Pour marinade over.
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15
Cover pork and fruit separately; chill overnight.
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16
Preheat oven to 375u00b0F
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17
Drain any liquid from fruit mixture; reserve liquid, discarding cinnamon stick.
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18
Stir mango, papaya and sugar into fruit mixture.
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19
Discard pork marinade; pat pork dry.
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20
Open pork as for book.
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21
Season inside with salt and pepper.
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22
Spoon 2/3 cup fruit mixture down center of pork; reserve remaining fruit mixture.
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23
Fold pork over, enclosing filling.
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24
Tie pork in several places with kitchen string to keep filling in place.
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25
Season with salt and pepper.
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26
Heat oil in heavy large Dutch oven over medium-high heat.
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27
Add pork and cook until brown, about 5 minutes per side.
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28
Transfer to large roasting pan.
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29
Roast until thermometer inserted into center of pork registers 160u00b0F., about 1 hour 15 minutes.
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30
Place pork on platter; reserve pan juices.
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31
Tent pork with foil and let stand 20 minutes.
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32
Mix reserved liquid from fruit, remaining fruit and reserved pan juices in heavy small saucepan.
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33
Bring to simmer.
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34
Slice pork; serve with fruit sauce.
